I am a big fan of Mexican food! Fajita night has just never been the same since I revamped my diet and cut out grains. I know all about replacing the shell with cabbage leaves, and other creative solutions, but I have to admit I just really want to wrap up my yummy meaty filling in a tortilla shell sometimes! After trials and tweaking I FINALLY did it! This is one of my proudest creations and I hope it replaces that missing piece you have had for a yummy savory soft tortilla shell! Hope you Enjoy!
Servings: 4-6 tortillas depending on thickness preference
- 3 eggs beaten
- 1 tablespoon melted butter (unsalted organic/grassfed)
- 1 tablespoon melted coconut oil
- 2 tablespoons water
- 1/3 cup almond flour
- 2 ½ tablespoons coconut flour
- ¼ cup tapioca flour (can use arrowroot starch)
- ¼ teaspoon chili powder (optional but great addition)
- ½ teaspoon salt
- ¼ teaspoon pepper
- Place the following wet ingredients in a bowl: eggs, melted butter, and melted coconut oil. Whisk ingredients until smooth. Set aside.
- Mix all of the dry ingredients in a separate bowl: almond flour, coconut flour, tapioca flour, chili powder, salt, and pepper.
- Combine the wet and dry ingredients, add the water, and whisk until smooth. Set aside.
- Heat 8 inch non-stick skillet to medium heat. (If not using a non-stick use coconut oil to grease other type of skillet to prevent sticking.)
- Pour about ¼ cup of batter into the skillet (depends on desired thickness feel free to play with this measurement).
- Rotate skillet around so that as you pour batter it will cover the bottom forming a tortilla shape.
- Let cook for 2 minutes then flip (use spatula to lift from edges). Continue to cook for 2 minutes on the other side. (I prefer a crisp to the edges so I did an additional minute on each side- about 3 minutes per side.)
- Continue this process until all of the batter is gone (or you can cover batter and refrigerate for a couple of days).
- Fill the tortillas with desired stuffing, serve, and enjoy! (If freezing for future meals place parchment or wax paper in between individual tortilla shells, layer, seal in an air tight container, and freeze. Easy quick Mexican dish coming in your future.)